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Loaded Baked Potato Nachos

This recipe combines two favorite comfort foods – baked potatoes and nachos – to create an irresistible snack. The crispy potato rounds act as the “chips,” topped with melty cheese, crispy bacon, and classic nacho toppings like sour cream and green onions. It’s a versatile, easy-to-prepare dish that’s bound to be a hit at any gathering. Here’s everything you need to know to make them perfect.

Ingredients (Serves 6-8)

Let’s go over each ingredient and why it’s essential to this dish:

• 4-5 medium russet potatoes (washed and sliced into 1/4-inch rounds): Russet potatoes are ideal because they become nice and crispy when baked, mimicking the crunch of tortilla chips. Their hearty texture also holds up well to toppings.
• 2 tbsp olive oil: Helps the potatoes get crispy in the oven. You can substitute with other high-heat oils like avocado oil if preferred.
• 1 tsp garlic powder: Adds depth of flavor to the potatoes, giving a subtle savory kick without overpowering the other flavors.
• 1 tsp smoked paprika: Smoked paprika gives the potatoes a hint of smokiness, which pairs perfectly with the bacon and cheese. You can also use regular paprika or add a dash of cayenne for some heat.
• Salt and pepper (to taste): Essential for bringing out the natural flavors of the potatoes. Make sure to season them well!
• 1 cup shredded cheddar cheese (or cheese blend): Cheddar melts beautifully and has a sharp flavor that works well for nachos. A blend of cheddar, Monterey Jack, or pepper jack is also a great choice for added flavor and melting quality.
• 1/2 cup cooked bacon (crumbled): Bacon brings a crispy, salty element that pairs well with the potatoes and cheese. Use pre-cooked bacon if you’re in a hurry or cook it fresh for extra flavor.
• 1/2 cup sour cream: The cool creaminess of sour cream is a classic nacho topping and balances the richness of the cheese and bacon. Greek yogurt can be substituted for a tangier flavor.
• 1/4 cup green onions (sliced): Adds freshness and a mild onion flavor. Green onions also add color, making the dish more visually appealing.
• 1/4 cup pickled jalapeños (optional, for a spicy kick): If you like a little heat, pickled jalapeños add just the right amount of spice and acidity.
• Fresh chives or parsley (for garnish): A sprinkle of fresh herbs on top gives the dish a pop of color and adds freshness to the final bite.

Step-by-Step Instructions

1. Prepare the PotatoesStart by preheating your oven to 400°F (200°C). This high temperature is ideal for roasting and helps the potato rounds crisp up. Wash and scrub the potatoes, then slice them into 1/4-inch rounds. Keeping the slices uniform ensures they cook evenly.Place the potato slices in a large bowl, drizzle them with olive oil, and add the garlic powder, smoked paprika, salt, and pepper. Toss everything together to coat each slice evenly.
   • Tip: Soaking the potato slices in cold water for 30 minutes before baking can help remove excess starch, making them even crispier when roasted. Be sure to pat them dry thoroughly before adding the oil and seasonings if you try this step.
2. Bake the Potato RoundsSpread the potato rounds in a single layer on a baking sheet. Make sure not to overcrowd the potatoes – if they’re too close, they’ll steam instead of roast, which prevents them from getting crispy. You may need to use two baking sheets depending on the size of your pan.Place the baking sheet in the preheated oven and bake for about 20-25 minutes, flipping the potatoes halfway through to ensure they crisp evenly. They should come out golden brown and crispy on the edges.
3. Assemble the NachosOnce the potatoes are golden and crisp, remove them from the oven. Arrange them close together on the baking sheet, forming a single layer like a bed of nacho chips. This step is essential because it allows the toppings to stay in place and makes it easier to scoop up when serving.Sprinkle the shredded cheddar cheese (or cheese blend) evenly over the potato slices, followed by the crumbled bacon. The cheese will melt over the hot potatoes, binding everything together.
4. Melt the CheeseReturn the baking sheet to the oven for another 5-7 minutes, just until the cheese is melted and bubbly. Be careful not to overcook at this stage, as you only want the cheese to melt and the toppings to warm up without burning the potatoes.
   • Tip: For extra flavor, you can add some freshly cracked black pepper or a sprinkle of additional smoked paprika over the cheese before melting.
5. Add the ToppingsTake the nachos out of the oven and add the remaining toppings. Drop spoonfuls of sour cream over the melted cheese and potatoes, then sprinkle with sliced green onions, pickled jalapeños (if using), and fresh chives or parsley.
   • Customization Ideas: You can easily customize these nachos by adding other toppings such as diced tomatoes, black olives, or guacamole. For extra protein, add shredded rotisserie chicken or cooked ground beef.
6. ServeServe the potato nachos straight from the baking sheet or transfer them to a large platter for presentation. They’re best enjoyed warm, so they remain crispy and cheesy. These nachos pair well with additional sour cream, salsa, or ranch dressing on the side for dipping.

Tips for Perfect Potato Nachos

• Choosing the Right Potatoes: Russet potatoes are ideal for this recipe due to their starchy nature, which helps them become crispy when baked. Yukon Gold potatoes are a good alternative if you prefer a creamier texture.
• Maximizing Crispiness: Baking the potato slices in a single layer and flipping them halfway through is crucial for a crispy texture. If you like extra-crispy potatoes, you can broil them for 2-3 minutes at the end, but watch carefully to prevent burning.
• Cheese Selection: Cheddar is classic for its sharp flavor, but you can also try a cheese blend like Mexican or Monterey Jack for a different flavor profile. Use freshly grated cheese rather than pre-shredded, as it melts more smoothly.
• Adding Protein: Make the nachos heartier by adding proteins like grilled chicken, beef, or beans. Simply add these cooked toppings before the final bake.
• Spice It Up: Add more heat with sliced fresh jalapeños or a sprinkle of cayenne pepper. For a smoky flavor, try adding a dash of chipotle powder to the seasoning mix on the potatoes.
• Storage and Leftovers: If you happen to have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the oven to keep the potatoes crispy rather than using a microwave, which may make them soggy.

These Loaded Baked Potato Nachos are a deliciously comforting dish with the perfect balance of crispy, creamy, cheesy, and savory flavors. They’re easy to customize, so you can tailor them to your preferences, and they’re always a hit at gatherings. Enjoy them as a satisfying snack or even a meal during your next football game or party!